This Chicago Deep Dish is the best recipe there is and it is easy. So, make your family happy today and make this pizza!
- 283 grams bread flour
- 170 grams lukewarm water
- 54 grams peanut oil
- 2 grams active dry yeast
- 2 grams salt
- 1 gram sugar
- 1 pound of whole milk low-moisture mozzarella, sliced
- 14 ounces of Italian Sausage, uncooked
- Other Toppings (Optional)
- 1 batch of the best Chicago deep dish sauce
- ¼ cup of freshly grated parmesan
- 28 Ounces Cento crushed tomatoes
- 2 Cloves of garlic
- Salt, to taste
- 1 Teaspoon dried Italian seasoning
- In large mixing bowl, add water, sugar and salt
- Sprinkle yeast on top and let sit for 5 minutes
- Add ¼ cup of flour and oil to bowl
- Continue adding ¼ cup of flour and mixing until it is of batter consistency
- Add rest of flour and mix until combined
- Use your mixer and dough hook to mix on medium low for 1 minute OR knead by hand for 2-3 minutes
- Form into ball and place in bowl
- Lightly cover ball with oil
- Place plastic wrap over bowl and place in warm place for 1-2 hours OR until dough size has doubled
- While dough is rising, place pizza stone on bottom rack and heat oven to 500° Fahrenheit
- Allow stone to heat appropriately (40 minutes to 1 hour)
- Once dough has doubled, place dough into lightly oiled 12 inch deep dish pizza pan
- Spread dough to cover bottom. It should be flat and even all along the bottom.
- Using your pointer finger and thumb pinch up along the sides of the entirety of the pizza, creating the side crust of your pizza
- Add sliced mozzarella to the cover the bottom of the crust
- Add Italian sausage and any other ingredients you may want. Spread evenly
- Add deep dish pizza sauce and spread evenly
- Sprinkle parmesan cheese over top
- Place pie in oven and cook for 35 minutes
- Remove and let rest for 5 minutes
- Open can and strain tomatoes
- In large bowl, add rest of ingredients
- You could have your deli slice cheese for you, but I slice a one pound block ont he short end and try to evenly place across the entire bottom.
- While you can use the grated parmesean in the green containers, get some fancy parmesan for this recipe.
- The sauce recipe calls for dried Italian seasoning, but you can also use fresh ingredients.
- Do not overload with toppings if you are using raw sausage. If you do, make sure that you temp the sausage to a safe 160° Fahrenheit.
- Make sure that your sausage is evenly spread and only in small clumps.
Keywords: Chicago Style Pizza